Braised Lentil Salad with Roasted Kabocha**
| 4 |
45 |
155 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
35 min |
4
|
This is the perfect way to use leftover braised lentils and roasted squash. Feel free to add whatever vegetables you have on hand.
Ingredients
|
1 cup
|
Lentil medley, raw
(or 1/2 cup dry)
|
|
2 cup
|
Arugula
(large handful)
|
|
1/2 squash
|
Kabocha squash
(roasted & cubed)
|
|
1 pinch
|
Salt and pepper
(to taste; for dressing)
|
Instructions
1. Combine lentils, arugula, and squash in a large bowl.
2. Sprinkle with sea salt and serve with approved dressing.
Notes:
Lentils
are a great source of plant-based protein and are very high in fiber
Squash
is a power-packed veggie, rich in manganese which helps to boost bone strength
Nutrition Facts
Per Portion
Calories
155
Calories from fat
3.8
Calories from saturated fat
0.5
Total Fat
0.4 g
Saturated Fat
0.1 g
Trans Fat
0
Polyunsaturated Fat
0.2 g
Monounsaturated Fat
0.1 g
Cholesterol
0
Sodium
25.7 mg
Potassium
576 mg
Total Carbohydrate
33 g
Dietary Fiber
15.4 g
Sugars
3.4 g
Protein
12.8 g
Dietary servings
Per Portion
| Meat Alternative |
0.6 |
| Vegetables |
1.9 |
Energy sources
Meal Type(s)
